Lemon Blueberry Yogurt Loaf

When I’m happy, I bake. When I’m stressed, I bake. When I want to fit in or make a good impression, I bake.

My love language is definitely cookies, muffins, cakes and bread!

Case in point: This Lemon Blueberry Yogurt Loaf.

This year I was blessed with an opportunity to change jobs and careers! I exchanged high stress for a smaller paycheck and a stable schedule. The job is great, but fitting in with the staff has been challenging. Not challenging because they aren’t nice, but simply because it’s hard to walk into a school in the middle of the year. My solution? Smother them with baked goods!

What better way to use the rest of the blueberries from our Baked French Toast, than to toss them into a lemon loaf and bring it to school? So that’s what I did! This recipe is loosely adapted from Smitten Kitchen’s Lemon Yogurt Anything Cake. It’s dense, sweet and I love the combination of lemon and blueberries. Using lemon yogurt, instead of plain yogurt, gives it another dimension of flavor. I also swapped olive oil for the vegetable oil in this recipe. I tend to like the texture of olive oil cakes a little better anyway.

So did my attempt at fitting in go over well with my new co-workers?

The plate was empty when I came back to the break room, so I’m going to take that as a WIN! Here is how you can sweeten up your co-workers too: